My new addiction

I woke up this past Sunday at 7:30am, even though I went to bed at almost 2:30am the night before. I could not wait to cook.

I have a new addiction and it is cooking.  For the past few weeks I would start thinking of a new menu for the weekend, a new challenge every time.  "Just don't turn into a cook-zilla," said Julius.  He has been patiently waiting for his turn to make a meal in our kitchen again, a place that I used to visit for a quick breakfast.

I had a new menu this week and all the recipes and I was ready to roll.

I had vague memories of making dumplings with my grandmother, my aunt and my mother. So vague that I could not remember how old I was.  I do know what I like to taste in a dumpling: lots of shrimps, tilapia paste, cilantro, shitake mushrooms and fried garlic was my recipe this time.

It was 9 in the morning when I finished preparing these, I had to wait till 7 when our friends Eric, Brian, Mark and Errol arrived for dinner!

I kept myself busy and set the table.  When Mark arrived he thought it was worth a picture on his iphone:

 Consommé with Shrimp Dumplings

The first course was consommé.  It took minutes to consume but it was hours in the making!  2 hours for the chicken stock and another 2 hours the next day to clarify it with egg whites, ground beef and leeks.   Not to mention the time to wrap the dumplings.  However, I was thrilled that some guests even asked for seconds.  Or maybe because I only served them 3 dumplings each to start...

It is all about the marketing sometime.

The Diva: Roast Beef Tenderloin

Our friend James's mother Mary always served a whole beef tenderloin at their country house when there is a dinner for 12 or more. She was never stressed about the preparation of the meal that I always loved . 

I marinated the meat (quite early in the day since I was up) with cracked multi-coloured peppercorns, herb de Provence and olive oil.

The recipe stated that it could take up to 25 minutes in the oven but definitely one should check with a meat thermometer.  At 20 minutes, I had 123 degrees, just a couple degrees short for medium rare so I removed it from the oven and I was surly glad I did.

And may I say it was simply divine?

(Photo by Mark)

http://www.foodnetwork.com/recipes/food-network-kitchens/roast-beef-tenderloin-with-mushroom-ragout-recipe/index.html

I called it the Diva because I should have started the beef before the soup.  Instead I did not start until after I finished the soup and we had to wait about 30 minutes. I did have breadsticks on the table....

Hollandaise Sauce, Baby Carrots with Parsley,  Green Beans with Fried Shallots and Garlic

I was again inspired by Top Chef Canada. I made Hollandaise sauce and it was so simple, compliments to Barefoot Contessa.  In fact, the two side dishes were her recipes as well.  I did add fried garlic to the green beans just because I had them and they smell amazing!  I had no idea until last week that you could purchase dried fried garlic in a bag, at your local Asian supermarket.  And I am Asian!

http://www.barefootcontessa.com/recipes/bip-1.shtml

http://www.foodnetwork.com/recipes/ina-garten/sauteed-carrots-recipe/index.html

http://www.foodnetwork.com/recipes/ina-garten/string-beans-with-shallots-recipe/index.html

I should mention the meat was also perfect with simply some horseradish, Brian preferred that and I had the last piece the next day that way too.  I am getting hungry just thinking about it.

Soup 8/10

Beef 9/10

Carrots 8/10

Green Beans 8.5/10

These were the average score from all of us.  We had some discussion about the beef (too much or right amount of peppercorns),  and the carrots (too crunchy or just right).

My name is Sherman and I am a cookaholic.  Just remember, if I can put this meal together, so can you!  Cannot wait till next time!

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Is it a bird? Is it a plane? It's a SQUAB!

I was born in a city that is famous for food.  One of Hongkong’s specialties is Roast Squab.  In Chinese, squab is known as the “baby pigeon”, it is a red meat like duck, just as fatty and meaty.  It is such a delicacy that it is not offered in just any restaurants.  Last week I decided to take up the challenge and made some myself.

After researching all over the internet in Chinese and English, I was able to put together a recipe but I was definitely anxious about the outcome.  I invited our great friends Derek and Ian to join in the taste testing, and of course, for moral support!

Crispy Roast Squab

2 squabs (I found mine at a Chinese poultry shop)

Marinade

1 tsp dark soya sauce

1 tbsp soya sauce

1 ½ tsp salt

2 tsp sugar

½ tsp Chinese five-spice powder

½ tsp ground ginger

2 star anise, crushed

1 ½ tsp Shaoxing cooking rice wine

Glazing 

3 tbsp honey

3 tbsp vinegar

60 ml boiling water to mix

-Brush the squabs inside and out, then put in tightly wrapped plastic bag or ziplock bag with the rest of the marinade and leave in fridge for at least 3 hours.

-Remove squabs from fridge and leave for at least 1 hour to dry in a cool, well-ventilated room, best to hang them by the necks.

-Place the dried squabs in a pot of boiling water for 10 seconds to tighten the skin.  Remove and hang dry for another  45 minutes.

-Preheat oven at 425 degrees.

-Butterfly squabs and place on roasting rack. (Aluminum foil in tray for dripping fat and easy cleanup)

-Roast for 10 minutes, then glaze head, neck and skin and roast for another 10 minutes till golden brown (8 minutes for medium rare).

-Serve with pickled carrots and turnips, dipping of white pepper and salt (2:1) and lemon juice on the side.

My research paid off and it was a success:

The skin was almost all crispy, especially the neck.  My mother has reminded me to leave the head and neck even it may freak out my guests, because it is always the best part: all paper thin crispy delicious skin!  Once again, Mom is always right.

The meat was juicy and flavourful, perfectly complimented by the pickles.  Some of us enjoyed them even more with the dipping and a splash of lemon juice.

And yes, I also learned how to make the cucumber garnish topped with plum tomatoes.

To really perfect this dish next time, I will have a flaming torch to brown any skin that needs touchup.  And make the pickles myself.

It was the flawless Sunday afternoon snack, we were sitting outside and eating with our fingers.  Succulent!

You probably wonder how and where I hang dry the birds.  I set up this contraption in the basement sink to avoid giving Julius nightmares:

Now if I show you this picture first you probably will not continue reading this blog. It's all about the presentation, like Derek said: "Eating with your eyes".

Hot and Sour Tofu Soup

Now that all my co-workers know I am trying new recipes every week and this recipe from Alive magazine was literally brought to me.  It just so happens I have made chicken stock during the week, not knowing at the time what it will be used for.

http://www.alive.com/recipes/view/720/hot_and_sour_tofu_soup?cpage=1

It was simply delicious but I think next time I will use 3 Tbsp chili paste, the soup can handle just a little bit more heat.

I also served the mushrooms from last week but I added garlic and cooking sake this time.  They were a great improvement.  One step closer to my Izakaya.

Squabs 9/10

Soup 8/10

St. Lawrence Market

For many years I lived minutes from St. Lawrence Market.  I hardly ever went.  But then I hardly ever cooked.

On a beautiful Saturday morning, we made a trip all the way to St. Lawrence Market (10 minutes drive) and it was so much fun. First stop was the Farmers' Market  where I learned that pork is so cheap! 4 pork chops were $9.50, the same as the wild mushrooms that I purchased, imagine that.

A stop at the cheese shop for some goat feta cheese, I was almost ready to make dinner.  But not after we picked up some famous peameal bacon sandwiches for lunch!!

Carrot Soup with Dandelion Pesto


Once again, Lucy Waverman is a star!  Just the idea of carrot soup and pesto is enough to make me drool: the green punctuating a bowl of orange, I just wanted to see it first hand.

I do want to mention all my puree is still made from a hand blender but it is working out perfectly fine.  I was quite proud that there was hardly any mess except for a few spots on my sleeves.  The pesto is apparently also good for pasta or as a spread:

The soup was as good as it sounded on paper.  In fact, I just finished the leftover soup tonight and it really was perfect for a not so warm night like tonight.

Morton's Tuscan Pork Chops

From the Morton's cook book I made Tuscan Pork Chops.  Now that I know how much is the meat, I am dying to know how much they would charge for this dish at the restaurant.

I did learn a few new tricks during the preparation, compliments to Julius.  Bread crumbs can be made by toasting first and then blend the bread sans crust.  Dusting the chops was done by having a plate of flour and lightly dip the meat then shake off the excess.

The recipe recommends the meat temperature to be 150 degrees when it is done,  but I think next time I would take them out earlier since I found the middle to be a touch dry / overcooked. The breading with Parmigiano sure helped in keeping them mostly moist.

It was served with a pepper and tomato ragout with basil but it reminded me of fajitas.  Would someone please tell me why it is called Tuscan?

Grilled Mixed Wild Mushrooms in Aluminum Foil


Another recipe from my Izakaya book.  This time it was not a complete failure.  I made the packages ahead of time and just threw on the barbeque at medium heat for 10 minutes and voila!  Among the three kinds of mushrooms, the Shitake ended up being the least tasty.  The other two, whose name I cannot recall, were definitely fresh and savoury.  There were butter and lemon peel inside and a dash of soya at the end.  Next time I will definitely add some garlic, maybe a few pepper flakes and sake.

Seeing this picture reminded me how cute this side dish is, a dish fit for a fairy tale.  As I opened the package at the table, the aromas was not easy to forget.

That was how I spent last Saturday afternoon for 5 hours.  I cannot wait till next weekend!

Soup 8.5/10

Pork Chops 7/10

Mushrooms 7/10

http://www.theglobeandmail.com/life/food-and-wine/recipes/article2390891.ece

http://entertaining.about.com/od/productreviews/gr/mortonssteakhouse.htm

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When I started this blog, I thought what an easier way to share this adventure with friends.  Now I have noticed readers from Russia to Argentina,  I want to send you all a special thank you for joining me!  Just imagine, a little over 10 years ago this could have never happened this easily!

Inspired by a trip to Whole Foods

Sweet Corn Salad with Peppers, Tomatoes, Artichokes and Basil

On Good Friday when most stores were closed, Whole Foods was open.

After a busy week, as usual we did not have much to eat at home.  Thankfully we could visit Whole Foods for lunch.  Among other things like roasted chicken, tuna salad, cheese, I bought a small serving of sweet corn salad and it was so delicious.

It was an inspiration for me to make one.  The recipe I found had caramelized onions, peppers and tomatoes.  I added some Julius brand artichokes from Pasquale Bros. as a personal touch. If you do not know already: Pasquale Bros. Ltd. is now run by Julius's mother who is the third generation doing so, and,  they have a whole line of amazing products named after Julius, from olive oil to canned goods.  A little Julius goes a long way as we all say!

What a great salad for Easter weekend!  Tasty, colourful and oh so appetizing!

http://www.lolfoodie.com/archives/2010/09/sweet-corn-salad-with-balsamic-vinaigrette/

http://pasqualebros.com/

And the score: 8/10

Thank you for reading and please leave me some comments, love to hear from you!

Fried Shrimp Quenelles Izakaya Style

There are a couple Izakaya (Japanese pub) restaurants in the city that I would have loved to go to but the line up, up to 2 hours, is just not worth it.  I heard about this cookbook by Mark Robinson and I thought, maybe I can bring the Izakaya home?!

I was fortunate enough to snap the last copy of the book at Indigo.  EVERYTHING looks so deliciously enticing.  I told myself I will try one recipe at a time to prepare for a Izakaya party this summer.  But first I prepared a salad, one cannot mess up uncooked vegetables.

Arugula and Broccoli Sprouts Salad with Walnuts


While watching Top Chef Canada I discovered broccoli sprouts that were used to dress up their dishes. Broccoli sprouts are just the cutest things on earth, similar to alfafa sprouts but with these tiny green leaves on top like a miniature bonsai.

I was inspired by Bonnie Stern's article in National Post yesterday to add walnuts and her dressing was to die for!  Who knew honey will go with olive oil? We both  LOVED IT.

Dressing:
- 3 tbsp lemon juice
- 1 clove garlic, minced or grated
- 2 tsp finely chopped fresh tarragon
- 1 tbsp honey
- 1 tsp kosher salt or more to taste
- ¼ tsp freshly ground black or white pepper
- 1⁄3 cup extra virgin olive oil


Fried Shrimp Quenelles with Fried Peppers


The preparation was simple: cutting and mashing up shrimp and cod, add mayonnaise and salt and voila!
Bought new frying accessories: asian style deep frying ladle with bamboo handle and a splatter screen ($1.25 at Dollarama!). I was all set and ready to move to Japan and open an Izakaya.

Then I deep fried for the first time.   I dusted each with corn starch (supposed to be potato starch but could not find that anywhere) before dropping them in the hot oil.  I made 6 quenelles and only 3 survived.  To be exact, only one really looked decent.  If anyone has suggestions how to deep fry something without them falling apart, I would love to know.

There is a song from A Chorus Line called "Dance 10, Looks 3", well what I had was "Taste 8, looks 3".

And the peppers was another story.  I could not find Anaheim Peppers and I was told these Poblano Peppers were mild. Well, they were not.  I also thought the fried peppers looked too brown, probably the oil was too hot.  Having said that, small amount of the pepper did give a nice kick to the quenelles.

The broken up pieces actually were tasty too but I would not show you that.

Salad 8.5/10
Quenelles and Peppers 8/10 for taste, 3/10 for looks

http://www.classic.com.au/wizard/izakaya.htm


On another note, Christina said goodbye to Denis for the last time today.  For lunch, she had my chicken soup with the girls. Until Julius told me today, I did not know that Christina loves chicken soup.  Here is Octavia hamming it up at lunch: